Pistachio Fudge requires no candy thermometer or special fudge making skills! Pudding mix adds instant pistachio flavor to this delicious and easy homemade fudge recipe.
We love nuts in our fudge. This Butter Pecan Fudge is another reader favorite! It tastes just like the fudge you’d get on a seaside vacation.
Table of Contents
Why this Recipe is Best
Have you ever used instant pudding in fudge?
Pudding mixes are among my favorite ways to add variety to countless dessert recipes. Mixing up flavors is so easy when you can just swap one kind of pudding mix for another!
This Pistachio Fudge recipe is no different. I took my basic vanilla fudge recipe and added some JELLO-O pistachio flavored pudding mix. Instant flavor boost!
One bite of this creamy fudge told me my experiment was a success! A hint of nutty flavor and green tint layered under a rich dark chocolate topping makes for a tasty spin on a familiar treat.
New to fudge making? Check out my guide on how to make fudge for plenty more tricks for making this fudge.
See the recipe card for full information on ingredients and quantities.
- Marshmallow Fluff – Also called marshmallow creme, this helps give the fudge its soft texture. You can use our homemade marshmallow fluff in today’s fudge!
- Heavy Whipping Cream – Be sure to use full fat heavy cream. And don’t try to substitute with half and half or evaporated milk or a lower fat milk.
- Pistachio Pudding Mix – This is a box of instant jello pudding mix (a dry mix) that you’ll add to the fudge for flavor and color.
- White and Dark Chocolate – Use good quality chocolate for this fudge and topping, as the flavor will really come through.
Step 1. Boil. Combine the butter, sugar, heavy cream and salt in a large saucepan over medium high heat and bring to a rolling boil. Boil for 5 minutes, stirring constantly, then remove from heat.
Step 2. Melt. Add the pudding mix, marshmallow cream and white chocolate to a large mixing bowl. Pour the boiling mixture over the ingredients and stir until the chocolate is completely melted. Fold in the pistachios.
Step 3. Pour. Pour the fudge mixture into a 9-inch parchment paper lined square dish and smooth into an even layer.
Step 4. Top. Melt the dark chocolate then spread on top of the fudge. Let set for 1 hour until firm. Cut and enjoy.
Tips and Tricks
- Beat well: Be sure to thoroughly mix in the pudding with the marshmallow cream to get rid of any graininess. Also, it helps to use electric beaters or a stand mixer to incorporate the butter and cream mixture with the white chocolate and pudding. The fudge mixture should be completely smooth before adding the pistachios.
- Set at room temperature: This fudge is best when you let it set on the counter top at room temperature. It doesn’t need to be chilled.
- Slicing fudge: I prefer to leave the fudge uncut until ready to serve. Cut squares are more prone to drying out. Store the fudge covered, then cut into desired squares just before eating for best taste.
- A hot knife makes it much easier to cut fudge smoothly! I place my knife in boiling hot water for a few seconds before slicing. Just be careful not to burn yourself!
Sure! You could also use semisweet chocolate morsels or milk chocolate chips to make the chocolate topping for this fudge.
For best results, store fudge in an airtight container at room temperature. I prefer to leave the fudge UNCUT until ready to serve, as this helps keep it from drying out. Fudge does not need to be refrigerated, but you can refrigerate for up to 3 weeks to extend the shelf life. Allow it to come to room temperature before slicing.
Yes, you can freeze fudge for up to 3 months. Place in an airtight freezer safe bag then squeeze all the air out before placing it in the freezer. Let thaw in the refrigerator overnight before enjoying.
More Easy Dessert Recipes
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¾ cup heavy cream
- pinch of salt
- 3.5 oz pkg Instant pistachio pudding mix powder only
- 7 oz Fluff marshmallow cream
- 11 oz white chocolate
- ¼ cup pistachios shelled, chopped
- 8 oz dark chocolate melted
- In large saucepan over medium high heat, mix butter, sugar, heavy cream and salt. Bring to a rolling boil. Set timer and boil for 5 minutes, stirring constantly. Remove from heat.
- In large mixing bowl, add pudding mix, marshmallow cream and white chocolate. Pour boiling mixture over ingredients. Beat for about one minute until combined and chocolate is completely melted. Fold in pistachios.
- Pour into a 9-inch parchment paper lined square dish.
- Melt dark chocolate (either using microwave or double boiler). Spread on top of fudge and let set for one hour until firm. Cut and enjoy.
- Set at room temperature: This fudge is best when you let it set on the counter top at room temperature.
- How to store: You can keep this fudge at room temperature in an airtight container. If you home is exceptionally warm, feel free to store it in the fridge just so it doesn’t get too soft.
- Beat well: Be sure to thoroughly mix in the pudding with the marshmallow cream to get rid of any graininess. Likewise, use electric beaters or a stand mixer to incorporate the butter and cream mixture with the white chocolate and pudding.
- Slicing fudge: I prefer to leave the fudge uncut until ready to serve. Cut squares are more prone to drying out. Store the fudge covered, then cut into desired squares just before eating for best taste and least amount of waste.
- See blog post for more recipe tips and tricks.
Whether you’re a seasoned veteran of fudge making, or trying pudding in fudge for the first time, you’ll love Pistachio Fudge!